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Vegan + Gluten-Free Cookie Ice Cream Sandwich (like a Chipwich!)

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  • Author: Elaine Gordon
  • Total Time: 43 minutes
  • Yield: 12 1x
  • Diet: Vegan


This Vegan Ice Cream Sandwich Recipe made with gluten-free chocolate cookies and a plant-based vanilla ice cream makes everyone smile!




  1. In advance: Make two batches of the chocolate chip cookies and place on a parchment lined baking sheet in the freezer for about an hour or until frozen solid.  Make the ice cream in advance and store in the freezer.
  2. To assemble: Remove the ice cream from the freezer 1-2 hours before assembling.  This will allow the ice cream to thaw out a bit and be easier to work with.  Keep the cookies in the freezer until it is time to assemble the sandwiches.  Place 1 batch of the cookies upside down on a parchment lined baking sheet.  Use a cookie scoop to portion out one scoop (about 1/4 cup) atop each of the 12 cookies.  Use a spoon to gently spread the ice cream to the edges.  Place another cookie (from the second batch) overtop the ice cream. Press gently in the center to make a compact sandwich.  Repeat with the remaining cookies.  You may have a little ice cream leftover depending on how thick you make your sandwiches. Store leftover ice cream separately in an airtight container in your freezer for up to three months.
  3. Roll the side of the ice cream sandwiches in a plate of mini vegan chocolate chips.  You can enjoy immediately although it could be slightly messy.  Alternatively, you can freeze for 1-2 hours once assembled to allow them to set.
  4. Store leftovers in an airtight container in the freezer for up to three months.


* Use mini vegan chocolate chips in the cookie recipe for best results.  They are easier to bite into when frozen.

  • Prep Time: 35
  • Cook Time: 8
  • Category: Dessert
  • Method: Freezer